Wholesome Pancakes with Banana Oatmeal
These banana oatmeal pancakes are a healthy way to start the day! In just ten minutes, prepare these delectable pancakes in a blender using less than ten readily available ingredients. Add your preferred fruits and syrup over top.
Servings: 10
Equipment
- 1 Pancake griddle
- 1 Blender
Ingredients
- 1 and a half cups traditional rolled oats
- two tsp powdered baking
- One-half teaspoon of salt
- one tsp finely ground cinnamon
- Two rather ripe bananas
- Half a cup of room temperature milk (non-dairy milk also works well)
- One-tspn pure vanilla extract
- Two big eggs at room temperature
Instructions
- Mix the rolled oats, cinnamon, baking powder, and salt in a medium-sized bowl. Put aside.
- Add the eggs, milk, vanilla, and bananas to the container of a blender. Process till smooth. Blend the dry ingredients in until smooth one more. While the griddle is heating up, keep the batter in the container.
- Heat a skillet or pancake griddle to medium. Use cooking spray or butter to coat the griddle.
- Spoon about 1/4 cup of batter onto the griddle using an ice cream scoop or large cookie scoop. Pancakes should be at least one inch apart.
- Cook for about 2 minutes, or until the edges are firm and tiny bubbles begin to appear, on the first side of the pancake. After flipping, cook the pancake for a further two minutes, or until golden brown. Proceed with the leftover batter.
Notes
Dietary alternatives: Gluten-free oats and dairy-free milk both function well in this recipe.
Pancakes can be kept in the fridge for up to three days when stored in an airtight container.
For up to one month, freeze in an airtight container with parchment paper between layers.
Use a toaster oven or microwave to reheat until well hot.